Potato Samosas (Aloo Pies)

Serves 6-8


  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ cups water
  • 4 medium potatoes, approximately 600g or 1lb
  • Salt and black pepper
  • Hot pepper
  • Ground or whole cumin ([jeera) to taste, approximately 1 – 1½ tsp.
  • Oil for deep frying


  1. Mix flour, baking powder, salt and water and knead lightly.
  2. Set aside to relax, covered with a bowl or wet cloth
  3. Boil potatoes in salt water until tender
  4. Peel and mash potatoes well
    • If whole cumin is used, heat in a dry pan for a few minutes to release the flavour
  5. Season with salt, black pepper, hot pepper and geera
  6. Divide dough into 9 balls called a loyah
  7. Flatten out balls into 10cm, 4″ circles and fill with potato
  8. Wet one edge with water, fold over and seal, enclosing all potato
  9. Deep fry in oil until golden brown
  10. Drain on brown paper or kitchen towel.

If loyah are made smaller, 12 medium sized aloo pies can be made